Tag Archives: weight watchers international recipe cards

Soybeans Italiano

1 cup Tomato Sauce Italiano (below), divided
1½ cups (10-ounce package) frozen chopped spinach
16 ounces cooked, dried soybeans

Bring ½ cup Tomato Sauce Italiano to a boil in a saucepan. Add spinach. Simmer covered, 5 minutes, or until spinach is cooked. Add remaining Tomato Sauce and soybeans. Cook over low heat for 5 minutes, or until heated throughout. Makes 2 dinner servings.

TOMATO SAUCE ITALIANO

4 cups mixed vegetable juice
2 tablespoons wine vinegar
2 packets beef broth and seasoning mix or 2 beef bouillon cubes
1 tablespoon onion powder
Artificial sweetener to equal 4 teaspoons sugar
5 peppercorns
1 small garlic clove, minced
1 teaspoon basil leaves
½ teaspoon chili powder

Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and cook over low heat, stirring frequently, for 40 minutes, or until mixture is reduced by half. Divide evenly. Makes 4 servings, about ½ cup each.

Rosy Perfection Salad

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1 envelope unflavored gelatin
1 ¼ cups cold water, divided
Artificial sweetener to equal ¼ cup sugar
½ teaspoon salt
¼ cup vinegar
1 tablespoon lemon juice
2 cups finely shredded red cabbage, divided
1 cup chopped celery
1 tablespoon chopped pimento
Parsley, to garnish

In small saucepan, sprinkle gelatin over 1/2 cup cold water, to soften. Add artificial sweetener and salt. Stir over low heat until gelatin is dissolved. Remove from heat. Add remaining water, vinegar, and lemon juice. Chill until syrupy. Fold in 1 cup of the cabbage, celery, and pimento. Spoon into a 1-quart mold. Chill until firm. Unmold, garnish with parsley and remaining 1 cup of cabbage. Divide evenly. Makes 4 servings.

Eggplant Caviar

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¼ cup dehydrated onion flakes
¼ cup onion bouillon
2 cups cooked eggplant
1 medium green pepper, finely chopped
2 medium tomatoes, chopped
Artificial sweetener to equal 1 teaspoon sugar
1 garlic clove, minced
2 tablespoons lemon juice
2 teaspoons salt
Lemon slices, to garnish
Nutmeg, to garnish

Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.

Lime-Baked Chicken

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2 pounds skinned and boned chicken breasts
¼ cup prepared mustard
2 tablespoons lime juice
2 tablespoons chicken bouillon
1 teaspoon tarragon leaves
½ teaspoon parsley flakes
1 lime, sliced

Coat chicken breasts in sauce made with mixture of mustard, lime juice, chicken bouillon, tarragon and onion salt. Place in baking dish. Sprinkle chicken with parsley; top with lime slices. Bake at 325°F. (moderately slow oven) for 40 minutes, or until chicken is tender. Divide evenly. Makes 4 dinner servings.

CHICKEN LIVERS WITH APPLES AND ONIONS

1 pound chicken livers
8 ounces thinly sliced onions
2 medium apples, peeled and diced
Artificial sweetener to equal ¼ teaspoon sugar, or to taste
Salt to taste
Pepper to taste

Cut chicken livers in half, then wash and dry. Cook onions and apples together in a non-stick pan until almost soft. Season with sweetener, salt, and pepper. Add chicken livers and cook, turning often, until livers are just cooked through. Cut one liver to test for doneness – it should be faintly pink inside. Divide evenly.

Fish Fillets Pensacola

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1 pound fillet of sole
1 teaspoon salt
⅛ teaspoon cayenne pepper
½ teaspoon onion powder
1 lemon or 1 lime
½ small orange, diced

Sprinkle fish with salt, pepper, and onion powder. Lightly squeeze ½ lemon or lime over fish. Dice remaining half. Set aside. Roll fillets, securing with bits of toothpicks, if necessary. Sprinkle with diced orange and reserved lemon or lime. Bake in a non-stickk pan at 375°F. (moderate oven) for 15 minutes, or until fish flakes easily with fork. Divide evenly. Makes 2 dinner servings.

Pâté Glaze

1 envelope unflavored gelatin
¼ cup bouillon
¼ cup buttermilk
½ teaspoon prepared mustard
¼ teaspoon onion salt
Pinch of salt
Pinch of pepper
Artificial sweetener to equal ¼ teaspoon sugar or to taste

Sprinkle gelatin over bouillon in small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, salt and pepper. Cool. Add artificial sweetener. Chill until syrupy. Use with Liver Pâté en Masque (see Card #14)

Crab Newburg

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½ cup evaporated skimmed milk
½ cup chicken bouillon
½ teaspoon paprika
½ bay leaf
Dash thyme leaves
Dash cayenne pepper
12 ounces cooked crabmeat
2 teaspoons sherry extract
1 cup cooked enriched rice

In saucepan, combine milk, bouillon, paprika, bay leaf, thyme and cayenne pepper. Cover and simmer over low heat for 10 minutes. Discard bay leaf. Add crabmeat and sherry extract. Simmer 5 minutes longer, until heated through. Divide rice evenly into 2 ramekins or soup bowls. Spoon half of crab mixture over each portion of rice. Makes 2 dinner servings.

Peach Melba and Peach Delight

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1 envelope unflavored gelatin
1 ½ cups raspberry-flavored dietetic soda, divided
1 cup canned, sliced peaches, no sugar added, drained (reserve liquid)
½ teaspoon brandy extract
2 tablespoons lime or lemon juice
½ teaspoon raspberry extract

Sprinkle gelatin over ½ cup soda in saucepan to soften. Stir over very low heat until gelatin is dissolved. Add remaining soda, peach juice, and brandy extract. Pour mixture into a shallow bowl and refrigerate until firmly set. Dividing evenly, arrange peaches in two dessert dishes. Combine lime juice and raspberry extract; sprinkle over fruit. With a melon ball scoop or teaspoon, scoop out gelatin and divide evenly into each dish. Makes 2 servings.

PEACH DELIGHT

1 medium peach
2 teaspoons lemon juice
½ cup blueberries
¼ cup orange-flavored dietetic soda

Cut peach in half; remove pit. Sprinkle fruit with lemon juice, and place halves in individual dessert dishes. Combine blueberries and orange soda in blender container; process at medium speed until fruit is puréed. Pour half of mixture over peach half. Chill at least 30 minutes. Makes 2 servings.

Pumpkin-Orange Mélange

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2 small oranges, peeled and diced
16 ounces canned pumpkin
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon brandy extract
1/2 teaspoon pumpkin spice
HARVEST WHIPPED TOPPING (below)

Reserve a few orange pieces for garnish. Divide fruit evenly into 4 sherbet glasses. Combine pumpkin, artificial sweetener, brandy extract, and pumpkin pie spice; mix well. Spoon one-fourth the mixture over each portion of diced oranges. Chill 2 hours. Just before serving, garnish each serving with one portion Harvest Whipped Topping and reserved diced orange, evenly divided. Makes 4 servings.

HARVEST WHIPPED TOPPING
1/3 cup nonfat dry milk
1/3 cup ice water
Artificial sweetener to equal 2 tablespoons sugar
2 teaspoons lemon juice
1/4 teaspoon black walnut extract

Combine all ingredients in a mixing bowl. Beat a high speed until mixture stands in peaks. Divide evenly. Makes 4 servings.

Oyster Bake

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1 1/2 cups (10-ounce package) frozen chopped spinach, thawed at room temperature
2 medium carrots, sliced
2 teaspoons grated lemon rind
12 ounces drained canned oysters
1 cup skim milk
1/4 teaspoon imitation butter flavoring
2 drops hot sauce
Fresh spinach leaves

Combine spinach and carrots in baking dish. Sprinkle with lemon rind. Place oysters on top of vegetables. Combine skim milk, butter flavoring, and hot sauce; pour over oysters. Bake at 350°F (moderate oven) for 10 minutes, or until hot. Garnish with fresh spinach leaves. Divide evenly. Makes 2 dinner servings.

Cherry Pies

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1 cup frozen unsweetened cherries or (30 small fresh pitted cherries)
1/2 cup cold water
Artificial sweetener to equal 4 teaspoons sugar, or to taste
1 envelope unflavored gelatin
Dash of cinnamon
2 slices enriched white bread, crumbed
2 tablespoons imitation (or diet) margarine

Combine cherries, cold water, sweetener, gelatin, and cinnamon in a small saucepan. Stir over low heat until gelatin is dissolved. Reserve one-fourth of the bread crumbs. Divide remainder in half and press against bottom and sides of 2 individual pie dishes. Divide cherries evenly into dishes, and sprinkle each portion with equal amounts of remaining crumbs. Bake at 350° (moderate oven) for 10 minutes or until topping browns. Dot each pie with 1 tablespoon imitation margarine, and bake 1 minute longer. Makes 2 servings.

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Tag Archives: weight watchers international recipe cards

Soybeans Italiano

Rosy Perfection Salad

Eggplant Caviar

Lime-Baked Chicken

Fish Fillets Pensacola

Crab Newburg

Peach Melba and Peach Delight

Pumpkin-Orange Mélange

Oyster Bake

Cherry Pies

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